Boil brains following instructions in the recipe “Fried Brains”. Cut each half of the brain into 2 parts, season with salt and pepper, coat in flour, then dip into beaten egg and coat with breadcrumbs. Fry in well-heated oil until nicely browned for 7-8 minutes. Transfer cooked brains to a serving plate and pour cooking oil over. Sprinkle with finely chopped dill or parsley leaves. Serve with fried or mashed potatoes, green peas, carrots, or green beans. If desired — serve tomato sauce on a side.

Soak brains in cold water for 30-40 minutes, drain and remove film and membrane. Put brains into a pot, cover with cold water, add 1-2 tbsp of vinegar, salt, 2-3 bay leaves, and 5-6 black peppercorns, and bring to boil. Lower the heat when water comes to boil and simmer for 25-30 minutes. Take cooked brains out of the pot and let it dry slightly. Cut each half of the brain into 2 parts, season with salt and pepper, coat in flour and fry in oil in a hot skillet. Transfer cooked brains to a serving plate, drizzle with oil it was cooked in and lemon juice, and sprinkle with finely chopped dill or parsley leaves. Serve with fried, boiled, or mashed potatoes, green peas, green beans, or carrots.

Cook crispy buckwheat porridge. Put brains in cold water for 15 minutes, then take out, remove film, put in a pot and pour over with cold water just to cover brains. Add salt, bay leaf, pepper, vinegar and bring to boil. As soon as water boils, remove from heat and leave in the same pot for 10-15 minutes. Remove brains from water, thinly slice and fry on skillet with butter. Mix with porridge and fry for another few minutes.